Thanks for sharing such useful insight and advice in the kitchen. It sounds like chaos working in a restaurant kitchen, but also valuable lessons arise. In my personal kitchen, I try to multitask as many parts as I can of the meal so I can save on time and my energy, as I start my days with my inner battery already at 10% XD.
Haha, yes it is a kind of ordered chaos. It's quite an experience and I miss it a great deal. Your focus on multitasking is absolutely key I think. It requires thought but makes the effort much smoother in my opinion. Thanks Nadia!! Hope you're doing well.
I really like the logic behind these rules. I see more analogies here with my philosophies about songwriting. I’ll be borrowing some ideas from here for cooking AND teaching.
Thanks so much, Karl. I consider that very high praise. This subject of how cooks work etc is one that really interests me. I hope this article works in itself but it's definitely a subject I'm going to be returning to.
Your articles and musings from your chef life bring back many memories – stuff I’ve forgotten about. And the thing is…those memories contain a lot of valuable tips and suggestions, just like you shared in this recent edition. Thanks for that...it’s making me a better person.
Thanks, Jack. This is a subject I'm really keen on exploring. I think there's a lot of fun and useful tips to be shared. This entry isn't the final word but hopefully a start.
As a home cook, I’ve always tried to imagine what cooking in a professional kitchen is like. You’re lifting the same curtain Bourdain lifted, and I’m enjoying your Substack to no end. Similarly, I’ve pretty much stopped buying cookbooks. I don’t need more recipes, I want to read about techniques and how to achieve great results at home. You’re providing me a sneak peak into the mechanics of cooking. Keep up the good work, you have an appreciative audience...
Frank, I really appreciate you taking the time to leave that comment. It's such an encouragement as what you describe is precisely what I'm interested in doing. Thanks again and thanks for reading.
Thanks for sharing such useful insight and advice in the kitchen. It sounds like chaos working in a restaurant kitchen, but also valuable lessons arise. In my personal kitchen, I try to multitask as many parts as I can of the meal so I can save on time and my energy, as I start my days with my inner battery already at 10% XD.
Haha, yes it is a kind of ordered chaos. It's quite an experience and I miss it a great deal. Your focus on multitasking is absolutely key I think. It requires thought but makes the effort much smoother in my opinion. Thanks Nadia!! Hope you're doing well.
I really like the logic behind these rules. I see more analogies here with my philosophies about songwriting. I’ll be borrowing some ideas from here for cooking AND teaching.
Thanks so much, Karl. I consider that very high praise. This subject of how cooks work etc is one that really interests me. I hope this article works in itself but it's definitely a subject I'm going to be returning to.
It’s fascinating and definitely gets my mind working.
Your articles and musings from your chef life bring back many memories – stuff I’ve forgotten about. And the thing is…those memories contain a lot of valuable tips and suggestions, just like you shared in this recent edition. Thanks for that...it’s making me a better person.
Thanks, Jack. This is a subject I'm really keen on exploring. I think there's a lot of fun and useful tips to be shared. This entry isn't the final word but hopefully a start.
I’m digging your Substack.
As a home cook, I’ve always tried to imagine what cooking in a professional kitchen is like. You’re lifting the same curtain Bourdain lifted, and I’m enjoying your Substack to no end. Similarly, I’ve pretty much stopped buying cookbooks. I don’t need more recipes, I want to read about techniques and how to achieve great results at home. You’re providing me a sneak peak into the mechanics of cooking. Keep up the good work, you have an appreciative audience...
Frank, I really appreciate you taking the time to leave that comment. It's such an encouragement as what you describe is precisely what I'm interested in doing. Thanks again and thanks for reading.
And do let me know if you have any particular requests or questions.
Never return a customers meal to the kitchen on Saturday nights
Haha, sage advice!!!
That's probably more important than the belt utility of plastic wrap, I admit.